Name: Cheesy Gratiné de Chou-fleur (Cauliflower Gratin)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: French cuisine
Ingredients: 1 pcs cauliflower (medium head, about 2 pounds, cut into florets); 3 cup milk (whole milk); 4 tbsp butter (unsalted); 4 tbsp flour (all-purpose); 1 cup gruyère cheese (shredded, plus more for topping); 0.5 tsp nutmeg (freshly grated); tsp salt (to taste; null); tsp black pepper (freshly ground, to taste; null)

Golden-brown cauliflower florets bake under a bubbling, cheesy crust, glistening in the warm light for a comforting gratin.

Prep: 20 min • Cook: 30 min. A luxurious and warming gratin where tender cauliflower florets are baked in a creamy, nutmeg-spiced béchamel sauce, topped with bubbling Gruyère cheese. This classic French dish is perfect as a comforting side or a light main course, offering a delightful balance of earthy cauliflower and rich, cheesy goodness.

Preparation time: 20 min
Cooking time: 30 min
Total time: 50 min
Servings: 6

Instructions

Preparation

1Preheat your oven to 375°F (190°C). Lightly butter a 9x13 inch baking dish.
2Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-7 minutes, or until tender-crisp. Drain well and set aside.

Béchamel Sauce

1In a medium saucepan, melt the butter over medium heat.
2Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
3Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens and comes to a simmer.
4Remove from heat. Stir in 1 cup of shredded Gruyère cheese, nutmeg, salt, and pepper until the cheese is melted and the sauce is smooth.

Assembly and Baking

1Arrange the cooked cauliflower florets in the prepared baking dish.
2Pour the béchamel sauce evenly over the cauliflower.
3Sprinkle generously with additional shredded Gruyère cheese.
4Bake for 25-30 minutes, or until the gratin is bubbly and the cheese topping is golden brown.
5Let rest for 5 minutes before serving.

Instructions

Preparation

1Preheat your oven to 375°F (190°C). Lightly butter a 9x13 inch baking dish.
2Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-7 minutes, or until tender-crisp. Drain well and set aside.

Béchamel Sauce

1In a medium saucepan, melt the butter over medium heat.
2Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
3Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens and comes to a simmer.
4Remove from heat. Stir in 1 cup of shredded Gruyère cheese, nutmeg, salt, and pepper until the cheese is melted and the sauce is smooth.

Assembly and Baking

1Arrange the cooked cauliflower florets in the prepared baking dish.
2Pour the béchamel sauce evenly over the cauliflower.
3Sprinkle generously with additional shredded Gruyère cheese.
4Bake for 25-30 minutes, or until the gratin is bubbly and the cheese topping is golden brown.
5Let rest for 5 minutes before serving.

Nutrition Information

Calories: 351 kcal
Protein: 15 g
Fat: 23 g
Carbs: 20 g

Nutrient	Per serving
Calories	351 kcal
Protein	15 g
Fat	23 g
Carbs	20 g

Tips

For extra flavor, roast the cauliflower with a drizzle of olive oil before adding to the gratin.
If the top browns too quickly, cover loosely with foil until the cauliflower is heated through.
Serve hot as a side dish with roasted meats or as a vegetarian main course.